Marzipan

Marzipan Flowers

Marzipan Fruits

~ Marzipan ~

is a confection consisting primarily of icing sugar and almond meal, sometimes with some almond oil extract. It is often made into sweets, common uses are marzipan-filled chocolate and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding and christmas cakes. 

Marzipan Figurines
* Pooh *
(My Exam Project)

Gateaux, Tortes and Cakes...

~ Gateaux ~

is a French word for cake. It's made with delicate ingredients which are best consumed soon after is made. It usually layered with cream and richly decorated

~ Cakes ~

is a baked goods, usually in layer form, made from a mixture of flour, sugar and eggs

~ Torte ~

is the German word for cake. It's usually multi-layered cake filled with whipped cream, buttercream, mousses, jams or fruits. Ordinarily, a torte is glazed and garnished. It may be made with little to no flour, but instead with ground nuts, as well as sugar, eggs and flavorings

TIRAMISU

ESTERHAZY TORTE ; RASPBERRY DELICE

BLACK DELICE TORTE ; CARROT CAKE

HONEY SAFFRON TORTE ; PASSIONFRUIT GATEAUX

Desserts...

Dessert is something we eat after a meal. It's usually sweet...

Again, not much pictures but here are some...

In this class, it focus more on plating than make the products..

Bakery

Bakery Workbook

Not much picture taken, but here are some...

Bakery is a class where I learn how to make breads like baguette, sour bread, pita bread, buns, muffins, sandwich loaf and more...

  

     

Petit Fours

Okay, Let start with SEM 2 / Stage 2. Skip the Theory, straight to the Practical..

Petit Fours Workbook

A petit four (plural: petits fours) is a small confectionery or savory appetizer. The name is French means "small oven".

    









Petits fours were traditionally made in the 18th century during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and expense relative to wood.

Macaroons

Petits fours come in three varieties:

• Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, small eclairs, and tartlets
• Salé ("salted"), savoury bite-sized appetizers, usually served at cocktail parties or buffets
• Sec ("dry"), dainty biscuits, baked meringues, macaroons, and puff pastries

In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.

 

List of Subjects...

Okay, before I start, let me list down the subjects..

(July 2012)  Semester 2 / Stage 2:

Practical:

• Petit Fours
• Bakery
• Present Dessert
• Model Marzipan
• Gateaux, Torten and Cakes

Theory:

• Leadership
• Finance 1 and 2
• Stock Control
• Food Safety 1
• PESWP (study about the environment)
• Coaching

(Feb 2013)  Semester 3 / Stage 3:

Practical:

• Chocolate and Chocolate Confectionery
• Sugar Work
• Sweet Buffet Showpieces
• Decorate Cakes and Cookies
• Special Dietary

Theory:

• Catering Control
• Food Safety 2
• Workplace Safety
• First Aid
• Special Dietary Requirements

(July 2013)  Semester 4 / Stage 4:

Theory:

• Legal Knowledge (Lecture and Theory)
• Operational Plans
• Budgeting
• Workplace Diversity
• Negotiation
• Safety and Security
• Customer Service
• Rostering
• Service Quality

THAT IT ALL~~ FOR NOW~~ ANOTHER SEMESTER TO GO~~